Fun-to-eat chaats are often served as appetizers or enjoyed as street snacks throughout South Asia. Here, chef Vishwesh Bhatt marries sweet, succulent watermelon with crunchy, salty peanuts and sprinkles it all with the tangy spice blend chaat masala.
ingredient
- 2 teaspoons canola oil
- 1 cup lightly salted roasted peanuts
- 1 (4-inch) curry sprig
- 2 teaspoons chaat masala, divided
- 1 cup chopped seedless watermelon (about 5 1/2 ounces)
- ½ cup thinly sliced cucumber (from 1 small cucumber)
- ¼ cup finely chopped red onion (from 1 small onion)
- ¼ cup thinly sliced radishes (from 3 medium radishes)
- 1 medium-size serrano chile, seeded and finely chopped (about 1 1/2 tablespoons)
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 tablespoons fresh lime juice (from 1 medium lime)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons cane syrup or sorghum
Directions
- Heat oil in a large skillet over medium-high until shimmering. Add peanuts, curry sprig, and 1 teaspoon chaat masala. Cook, tossing constantly, until well coated and fragrant, about 30 seconds. Set aside to let cool until ready to use.
- Combine watermelon, cucumber, onion, radishes, serrano, salt, and cayenne in a large bowl, and toss well. Add peanut mixture, lime juice, mint, basil, cilantro, cane syrup, and remaining 1 teaspoon chaat masala. Remove and discard curry sprig. Toss gently and serve.
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